Place pineapple, red onion, jalapeno, garlic, cilantro and lime in a bowl. Season with Tajin, to taste. Toss to coat evenly and serve with tortilla chips, on top of salsa, or over grilled flank steak! Enjoy!

WATERMELON SALAD:

2 cups watermelon, cut into 1 inch cubes

5 cups baby arugula

12 oz. crumbled feta cheese

1 cup whole fresh mint leaves, julienned

1/4 cup balsamic vinegar

2 tbsp. extra virgin olive oil

Toss the watermelon, arugula, feta, and mint in a bowl. In a small, separate bowl, whisk together the balsamic and olive oil until combined. Drizzle over the salad and gently toss to coat. Enjoy!

PROSCUITTO WRAPPED PEACHES:

2 peaches, cut into 12 slices

6 slices of proscuitto

12 sprigs of basil

3 oz. goat cheese crumbles

Cut each slice of Prosciutto in half, crosswise, so you now have 12 smaller slices. Place a peach slice on top of a prosciutto slice. Add about half a teaspoon of goat cheese in the center of the peach, then top with a basil leaf. Wrap peach, goat cheese and basil with prosciutto.